Awards

Summer in the blazing hot desert. Do I even have to elucidate anymore? Its been 110F+ for the past 10 days. We are now like vampires; the curtains are always shut to block day light and we go out only after the sun goes down. Yesterday, I didn’t even want to set foot in the kitchen. So, with ingredients on hand, I tossed a salad that was quick, easy, and refreshing.

Succulent seasonal fruits, nutty quinoa and a light-sweet dressing – a perfect summer salad. Just the thing I needed. As if agreeing with me, the rain gods showed mercy upon us last night. Today was a cool 106F. I will take anything below 110.

Cook quinoa as you normally would. I usually pressure cook 1 cup of quinoa with 1¼ of water for 2 whistles. Fluff and cool completely. Toss quinoa with the dressing, nuts, fruits and scallions. Enjoy cold or at room temperature!

Variations

Use other grains in place of quinoa. I have made a similar salad with wild rice mix.

Instead of mixed fruits, use cantaloupe, green grapes and fresh mint.

Try orange juice and zest instead of lemon.

Loose the dressing, and enjoy with low fat yogurt for a satisfying breakfast.

I usually cook quinoa the same way..... soak it for 2-3 hours, and then pressure cook one cup with one cup of water for 1-2 whistles...... but my quinoa is not as separate as yours..... it usually becomes a lump.... any idea why?

Although I've been closely following your blog for over a year now, I haven't had a chance to comment. Your blog is just fantastic and I love your pictures they are beautiful. You seem to capture the colors and textures of the dish in an extraordinary manner. I've tried the adai and avial recipe and even the pongal recipe.They all turned out perfect.

Hello!I just found your blog on TasteSpotting. Such gorgeous photos, such great ideas!!This salad in particular looks great, so nutritious and without turning on the stove!!!I'll continue to visit you :)

this sounds to me like a very summery version of a deliciously healthy porridge... quinoa of course has all the essential fatty acids and a good balance of proteins and carbs, with the addition of seasonal fruit it is irresistible! wonderful recipe...

Thank you all, for your kind words. I hope you will try and enjoy this salad as much as I did.

Rooma, to answer your question, there is no need to soak quinoa. Thats why it gets overcooked. But if you are into soaking grains, why not sprout quinoa (as mentioned here) and make a raw salad. Sprouting softens the grain with a slight crunch.